ok you all! its my first post. i bought a pre-smoked butterball,whole turkey breast (bone in, not roast) fully cooked. (i know i know, i got stuff going on. i'm not smoking my own ok! and yeah a F*&%ing butterball! don't judge) I want to pick your brains... i was thinking about rubbing it with soft butter and fresh rosemary and wrapping it nice and tight in a roasting bag. looking at 260 for like 4 hours... my thought, bone in breast only, no dark meat, no juice. butter provides hydration and fat. the bag keeps in the juice. what do we think?